Idli Sambar

Ingredients:

                   Toor dal(yellow split lentils)  1 bowl

                   Tomato 1chopped

                   Onion  1chopped or sambar onions (20-30)

                   Tamarind small piece

                   Coriander leaves chopped

                   Curry leaves  chopped

                   Jaggery as per taste

                   Salt 

                   Red chillies 3-4

                   Cumin seeds 1 tsp

                   Coriander seeds 1tsp

                   Urid dal(split black gram) 1tsp

                   Rice 1tsp

                  Chana dal( split bengal gram lentils)

                  Pepper corn 6

                  Fenugreek seeds 1/4tsp

                  Turmeric 1tsp

                  Asafoetida (Hing)

                  Oil 2tsp

                  Coconut 2tsp

Method:

           Boil  toor dal.

           Dry roast red chillies,cumin seeds,coriander seeds,urid dal,chana dal,rice,fenugreek             seeds,pepper corn,Turmeric,asafoetida and coconut.

           Now grind roasted ingredients in to paste.

           Add to boiled toor dal.

           Add chopped tomato,onion,curry leaves ,coriander leaves,salt and jaggery to the                   boiled toor dal.

           Boil it for 10 minutes.

           Serve hot sambar with idli.

Okra saalan

Ingredients:

• Okra 10-20
• Tomato 1sliced
• Onion 1 sliced
• Green chilly 1 sliced
• Red chilly 1 broken
• Curry leaves
• Coriander leaves chopped
• Red chilly powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Peanut powder 1 tsp
• Sesame powder 1 tsp
• Kasuri methi 1 tsp
• Oil 2 tsps
• Cumin seeds 1/2tsp
• Turmeric powder

Method:

• Heat oil in a pan, add cumin seeds wait till it flutters,then add curry leaves, coriander leaves,green chilly,red chilly,onion (wait till it turns golden brown),add pinch of salt and turmeric.
• Add red chilly powder,cumin powder,coriander powder to this.
• Now add peanut, sesame powder and add water to get thin consistency.
• Add salt leave it boiling for half an hour in low flame.
• Add okra slices to this.
• Cook this in low flame for 10 to 15 minutes.
• Finally add kasuri methi.

Peanut katli

Ingredients:

Peanut 2 bowls

Sugar 1 and a1/2 bowls

Method:

Dry roast the peanuts.

Peel off and powder it.

Then prepare the sugar syrup.

Add powdered peanut to the sugar syrup.

Keep stirring.

It will take 10 minutes to get optimal consistency.

BLACK EYE BEANS SALAD

Ingredients:

Black eye beans -one bowl

Onion - one chopped

Tomato-one chopped

Coriander leaves-chopped 

Salt 

Lemon -one

Olive oil -one spoon

Method:

Soak black eye beans for 4 hours.

After 4 hours you have to wash and boil it.

I used presser cooker for boiling.

Three wistel needed for boiling.

Then,take a bowl,add boiled and strained  black eye beans,chopped onion,chopped tomato,coriander leaves,salt,lemon,olive oil .

Mix it well and serve.

Stuffed Ridge-gourd curry

Ingredients: 

• Ridge-gourd 1,cut into 2inches length
• Tomato 1 chopped
• Onion 1 chopped
• Coriander leaves 
• Curry leaves 
• Garlic cloves 5
• Peanut powder 4tsp
• Sesame powder 4tsp
• Cumin powder 2tsp
• Coriander powder 2tsp
• Red chilli powder 1tsp
• Turmeric powder 1/4tsp
• Cumin seeds 1/2tsp
• Mustard seeds 1/2tsp
• Oil 3-4tsp
• Salt

Preparation:

•  Take a bowl, add peanut powder,sesame powder,cumin powder,coriander powder,red chilli powder,turmeric powder and salt.
• Mix it well with little water.
• This mixture stuffed in the ridge gourd.
• Heat oil in pan,add cumin and mustard seeds, when its flutters then add pinch of asafoetida,garlic,curry leaves,onion, tomato,salt and stuffed ridge-gourd.
• Cover it with lid 5 minutes.
• Then add water and boil it for 5 minutes in a sim.
• Finally garnish with the coriander leaves and serve with chapatti.

Potato saagu for puri

Ingredients:

• Potato 4
• Onion 1 chopped 
• Tomato 1 chopped 
• Fenugreekleaves  1 bunch chopped
• Greenchilli 1 sliced
• Coriander leaves for garnishing
• Oil 2tsps
• Cumin seeds  for seasoning
• Musturd seeds for seasoning
• Redchilli powder 2tsps
• Asafoetida
• Turmeric
• Sambhar powder 2tsps
• Coriander powder 1tsp
• Cumin powder 1tsp
• Salt
• Tamarind paste 2tsps

Method:

• Steam the potatoes,peel off and keep aside.
• Heat oil in a heavy bottomed pan,add mustard and cumin seeds wait till it flutters, then add green chilli,curry leaves,asafoetida and wait one more minute.
• Now add onion and tomato,fenugreek leaves, pinch of salt and wait for 2minutes.
• Add turmeric,red chilli powder, cumin powder,coriander powder,sambar powder and wait one more minute.
• Now add slightly mashed potato, water,tamarind paste and salt. Mix it well and boil.
• Garnish with coriander leaves.
• Serve hot with puri.

Carrot and Apple smoothie

Ingredients:

•        Apple 1
•     Carrot 3-4 cubes
•        Sugar 3-4 tsps
•        Cardamom powder pinch
•        Honey 1tsp
•         Milk 2 glass
•         Ice cubes

  Preparation:

•       Take apple and chop it. 
•    Chopped apple, boiled carrot,sugar, cardamom powder, honey, milk and blend it.
•        Add  it to the serving glass.
•     If you want use ice cubes .
  

Sesame seeds milkshake

Ingredients:

• Sesame seeds 1 tsp
• Jaggery 1 tsp
• Milk 1 glass

Method:

• Soak sesame for about 2 hours.
• Grind soaked sesame into a smooth paste.
• Add sesame paste,milk and jaggery  to the serving glass.
• Stir it well.
• Use ice cubes if hot summer !!

Peanut Milkshake

Ingredients:

• Peanut 1 tsp
• Jaggery 1 tsp
• Milk 1 glass

Method:

• Soak peanut for about 6 hours.
• Grind soaked peanut into a smooth paste (Skin off the peanuts if you like it so).
• Add peanut paste,milk and jaggery  to the serving glass.
• Stir it well.
• Use ice cubes if hot summer !!!

Tomato saalan

Ingredients:

• Tomato 6 
• Onion 1 sliced
• Green chilly 1 sliced
• Red chilly 1 broken
• Curry leaves
• Coriander leaves chopped
• Red chilly powder 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Peanut powder 1 tsp
• Sesame powder 1 tsp
• Kasuri methi 1 tsp
• Oil 2 tsps
• Cumin seeds 1/2tsp
• Turmeric powder

Method:

• Heat oil in a pan, add cumin seeds wait till it flutters,then add curry leaves, coriander leaves,green chilly,red chilly,onion (wait till it turns golden brown),add pinch of salt and turmeric.
• Add red chilly powder,cumin powder,coriander powder to this.
• Now add peanut, sesame powder and add water to get thin consistency.
• Add salt leave it boiling for half an hour in low flame.
• Slice off just the top and bottom of tomatoes, squeeze them lightly and add to the saalan.
• Cook this in low flame for 10 to 15 minutes.
• Finally add kasuri methi.

Sweet corn and millet flour soup

Ingridients:

• Fine chopped veg like carrot, beans 1cup
• Water 2bowl
• Pepper corn 4 powdered
• Finger millet flour 2 tsps
• Frozen sweet corn 2-3 tsps
• Salt 
• Preparation:
• Boil 2 bowlsof water.
• Boil sweet corn for 5minutes keep it aside for cooling.
• Grind it and add to boiling water.
•  Add chopped veg, pepper corn, salt  to the boiling water. If this soup is for babis, I suggest you grind these vegetables too before adding to the boiling water.
• Add Milletflour in 4tsps of cold water, stir it and add it to boiling veg stock.
• Boil  it for another 3 minutes
• Soup is ready to serve.

Brahmi Juice

Ingredients:

• Brahmi
• Cumin seeds
• Coriander seeds
• Jaggery
• Milk

Method:

• Chop brahmi and grind brahmi,cumin seeds and coriander seeds.
• Then strain it.
• Now add jaggery, milk and stir it.
• Brahmi juice ready to have.

Bottle Gourd Halwa

Ingredients:

• Grated Bottle gourd 4cup
• Sugar 1 cup
• Milk 3cups
• Cardamom powder ½ tsp-1tsp
• Butter or ghee (optional) 1tsp
• Dry fruits 

Preparation:

• Heat the pan. Add butter and dry fruits. Wait for about a minute, then add grated bottle gourd and milk. Boil it for 10 to 15 minutes.
• Now add sugar. Keep stirring it for another 10-15 minutes.
• Add cardamom and stir it well. Finally add dry fruits and switch off the flame.
• Bottle gourd halwa  tastes well with vanilla ice cream.

Cabbage kofta curry

Ingredients:

• Cabbage 1/2 chopped
• Channa  dal 1cup
• Tomato 1 chopped
• Onion 1 chopped
• Coriander leaves
• Yoghurt 4tsp
• Curry powder 1tsp
• Coriander powder 1tsp
• Cumin powder 1tsp
• Red chilli powder
• Green chilli 1 chopped
• Oil 
• Shaahi jeera
• Turmeric powder
• Salt

 Method:
Kofta:

• Boil some water in a pan,then add the finely chopped cabbage.boil the chana daal till its 70%done.
• Add the chana daal to the steaming cabbage,cover and cook till the cabbage is soft and dal too.cooking cabbage properly is neccessary so that the koftas don’t break while frying.
• When they are well done put them on a muslin cloth and squeeze out all the water from it.reserve the water.
•  Now take the cabbage and chana daal,to it add pinch of shahi jeera,red chilli powder,chopped greenchilli,salt,little besan and mix everything so that you can make small balls of it ready to fry.
• Heat  oil on slow flame,avoid heating oil too hot.drop them in oil and fry them on slow heat till they get golden brow,remove them and set aside.

Curry:

• Heat oil in a pan,add shahi jeera and then onion,little salt and cook the onions till its slightly brown.
• Then add the turmeric and ginger garlic paste,when g-g paste is cooked add the reserved water to it.
• Now add the red chilli powder,coriander powder and cumin powder and mix.
• Then add the beated yoghurt to it and bring it to nice boil till gravy is cooked.
• gravy is done when the froth coming disappears completely.when it come to boil and thickens little add the powdered cashewnuts which will further thicken the gravy to a nice consistency.
• Then add the dried mint powder and let it cook and thicken.add the koftas and garnish with coriander leaves.

Mixed veg curry

Ingredients:

• Palak 1bowl (fresh/frozen)
• Potato 1 chopped
• Cauliflower
• Green beans chopped
• Carrot 1 chopped
• Tomato 1 chopped
• Onion 1chopped
• Green chilli 2-3
• Ginger
• Garlic
• Salt
• Oil
• Cumin seeds
• Mustard seeds
• Turmeric powder
• Asafoetida 

Preparation:

• Heat 1tsp of oil in a pan, add ginger, garlic, onion, tomato,spinach,green chillies and pinch of salt. Fry these for 2-3minutes in medium flame.
• Mix  fried ingredients and grind it.
• Heat ½ tsp of oil in a pan, add cumin seeds, mustard seeds when it sputters add asafoetida and turmeric powder,coriander powder,cumin powder.
• Now add chopped vegies.
• Then add the ground mixture, salt and keep boiling for another 10-15minutes.
• It goes well with puri,nan or chapati.

Beans stir fry

Ingredients

• Beans (chouri kaayi)2cups of chopped
• ½ cup grated coconut
• onion 1 chopped
• Split black gram  1tsp
• Oil 2tsp
• Cumin seeds
• Mustard seeds
• Curry leaves
• ½ spoon Turmeric
• 1Green chillies
• Salt

 Preparation

• Heat  oil  in a pan add mustard seeds, cumin seeds, urid dhal, asafoetida,pieces of green chillies, curry  leaves, turmeric, chopped beans, salt to taste. 
•  Add coconut and onion mix it well.

Jack-fruit Payasa

Ingredients:

• Jack-fruit ½ bowl chopped
• Water 1bowl 
• Rice flour 1tsp
• Jaggery 5tsp or more if you like to have.
• Pinch of salt - very little  (optional)
• Grated coconut 2cup
• Cardamom powder 1spoon
• Cloves 2-3

Preparation:

• Take a steel pot,  add jack-fruit and water. Boil it for 10 minutes.
• Add jaggery and rice flour. Stir it well and  boil it for 5 more minutes.
• Meanwhile grind the coconut and strain it  if you like to have it that way. If you don't, no problem.
• Add coconut milk to the boiled jack-fruit.
• Add cardamom powder and cloves.
• This goes well with Dosa, you can have it  without dosa as well.

 

Yellow split pigeon pea with bottle gourd

Ingredients:

• Bottle gourd 1/2 chopped
• Yellow split pigeon pea 1/2 cup
• Onion 1 chopped
• Coriander Leaves for garnishing
• Oil 2tsp
• Curry leaves
• Green chilli 1 sliced
• Cumin seeds 1tsp
• Mustard seeds
• Asafoetida
• Turmeric powder
• Ginger 1inch
• Salt
• Coriander powder 1tsp
• Cumin powder 1tsp

Preparation:

• Heat oil in a cooker, add mustard seeds,cumin seeds. Wait till it splutters,
• Then add green chilli,curry leaves,asafoetida,onion,turmeric powder,ginger,coriander and cumin powder.
•  Now add bottle gourd,saute it for 2minutes.
• Then add washed yellow pigeon pea and 1cup of water.
• Cover it with lid and wait till 3-4 whitstle
• Garnish with coriander leaves.
• That's it. Its ready to be consume.

Chutney Powder

Ingredients:

• Rosted split chick pea 1bowl
• Split black gram 1bowl
• Curry leaves 1bowl
• Garlic cloves 1/4bowl
• Cumin seeds 2tsp
• Coriander seeds 2tsp
• Fenugreek seeds 1/2-1tsp
• Red chilli powder 2-3tsp
• Turmeric powder 1-2tsp
• Mustard seeds 1/2tsp
• Asafoetida
• Salt
• Tamarind (optional)

Preparation:

• Mix and roast all the ingredients in a medium flame. Let it cool down.
• Powder rosted ingredients into a fine powder. Thats all, your chutney powder is ready.
• This you can have with rice along with ghee/oil. Also goes well with Dosa.
• Store in a airtight container. When stored in a dry place it will stay good for about 6 months.

SweetCorn Rava Idli

This is something that I tried yesterday for breakfast. Came out quite well.
So, sharing this recipe with you. 

Ingredients:

• Frozen Sweet Corn - 2Cups
• Rava 1Cup
• Green chilli chopped - 1
• Onion chopped - 1
• Coriander Leaves
• Ginger
• Curry Leaves
• Salt
• Yogurt  - 1Cup
• Oil 

Preparation:

• Take frozen sweet corn in a mixi jar. Blend it coarsely with yogurt.
• Add roasted rava, salt, chopped coriander leaves, ginger, green chilli, onion and curry leaves to the mixture.  
• Apply oil on the Idli plates and  add a ladleful of mixture into idli moulds. Steam it for 15 minutes. 
• Allow it to cool down.  Transfer the idlis to your plate and have it with Coconut Chutney and Sambar.